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by as featured in Recipe Du JourFor those of us in Canada, this recipe is just in time for Thanksgiving. For all of us it is just in time to celebrate the glory of Fall and the bounty of the harvest. A seasonal twist on a well loved classic, the delicate combination of flavors is sure to make it a year 'round favorite.
Pastry:
1/3 cup Parkay Margarine
1/3 cup sugar
1 1/4 cups all purpose flour
1 egg
Filling:
2 8oz pkgs Philadelphia Brand Cream Cheese
3/4 cup sugar
1 16oz can pumpkin
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
2 eggs
Cream margarine and sugar until light and fluffy; blend in egg. Add flour; mix well. Press dough on bottom and 2 inches high around the sides of a 9-inch
spring-form pan. Bake at 400 degree F. for 5 minutes. Reduce oven temperature to 350 degrees F.
Combine softened cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Blend in pumpkin, spices, and salt; mix well. Add eggs, one at a time, mixing well after each addition. Pour mixture into pastry lined pan; smooth surface to edge of crust. Bake at 350 degrees F. for 50 minutes.
Loosen cake from rim of pan; cool before removing rim. Chill. Garnish with whipped cream just before serving, if desired.
Serves 12.
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